What’s better than roast chicken and mashed potatoes on a winter evening? And, of course, there are as many ways to roast a chicken as there are cooks. Here’s how I do it, and I’d like to hear how you do it – always looking for tips and tricks. First, the neck (and giblets if they’re in the cavity) go into a pot to slow cook with a rough-cut mirepoix:

Cooking Julia Child’s beef bourguignon again – seems to be a 3 times a year sort of dish. Posting the recipe again because, as I followed it, I noted a few places where it wasn’t clear. Also, unlike the photo, this time I used frozen pearl onions. Take a crack at it Stinquers!